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Salsas That Cook : Using Classic Salsas To Enliven Our Favorite Dishes | 
 enlarge | Author: Rick Bayless
Publisher: Scribner
Category: Book
List Price: $18.00
Buy New: $10.55
You Save: $7.45 (41%)
New (4) Used (6) from $10.06
Rating:  16 reviews
Sales Rank: 426445
Format: Bargain Price
Media: Paperback
Number Of Items: 1
Pages: 128
ASIN: B00034P828
Publication Date: November 11, 1998
Availability: Usually ships in 1-2 business days
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Amazon.com Review
There's a lot more going on with salsa than its traditional role as a dip or dunk for corn chips. Rick Bayless, author of the bestselling Mexican Kitchen, is on a mission to prove to home cooks everywhere that this spicy sauce adds oomph to pasta, zest to meats, passion to potatoes, and invigoration to vegetables. Bayless takes six salsas (which can be made in the comfort of your own home or bought via mail order) and then uses them in more than 50 recipes, including a fiery tequila chaser! His Layered Tortilla Lasagna with Greens and Cheese captures a piece of both Italy and Mexico for one tasty little number. Chipolte-Cascabel Salsa is the key ingredient, which is combined with tortillas, three cheeses, heavy cream, corn, spinach, and mushrooms. Following the simple step-by-step instructions, you can concoct this as a main course for 8 or as appetizers for 16 in less than an hour. Even salad benefits from a brush with salsa. Particularly captivating is Bayless's Poblano Roasted Vegetable Salad with Peppery Watercress. Here a colorful combination of beets, fennel, watercress, potatoes, salted farmer cheese, and the Roasted Poblano Tomato salsa make for a wild and wonderful salad. Even desserts put in an appearance, although they are salsa-free! Full-color photographs and many innovative ideas for spicing up mealtimes make Salsas That Cook a flavorsome addition to the home kitchen. --Naomi Gesinger
Product Description
FROM AMERICA'S LEADING AUTHORITY ON DEFINITIVE MEXICAN COOKING COMESA BRAND-NEW COLLECTION OF RECIPES BASED ON SIX CLASSIC, VERSATILE SALSAS, EACH FEATURING THE FLAVOR OF A DIFFERENT CHILE. Salsas That Cook is a breakthrough in contemporary American cooking. Here, Mexico's classic salsas get put to work in our kitchens in the same way we use a variety of international condiments, from teriyaki sauce to balsamic vinegar, to enliven and redefine the flavor of many American favorites. While most of us have enjoyed salsas as chip dips, salsas show great versatility when weaving complex flavor into simple dishes, from pasta to potatoes to meats, fish and vegetables. Salsas embody the essence of Mexican flavor: the lusciousness of slow-roasted tomatoes, the full-flavored spice of chiles, the fragrance of cilantro and the mellow sweetness of garlic. Rick Bayless, the country's leading progenitor of real Mexican cooking, writes the six salsa recipes with such detail and personality that even beginning cooks will turn out masterful creations. The uniqueness of this book, though, is in the way these six salsas are used. Here they give their pizzazz to chile-glazed roast chicken, grilled pork tenderloin and seared sea scallops with jalapeno cream. Familiar Mexican favorites have always used salsas for vitality, and many are here, from tangy guacamole to tortilla soup and grilled chicken tacos. In Salsas That Cook, the magic of Mexico transcends all borders.
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| Customer Reviews: Read 11 more reviews...
 Kitchen That Cooks June 23, 2005
5 out of 6 found this review helpful
I haven't had any problems with the binding of my copy, it sits open flat and often on my cookbook stand as I make the recipes as directed and use the many varieties for those recipes that Rick includes. I understand that this book will see recipes repeated in later books, but I believe that it stands very well on it's own with Rick's other titles. I've used it at least as often as the others and many times in combination with later recipes. It's an excellent foundation book for many salsa- based creations.
If you are serious about salsas... July 16, 2000
7 out of 9 found this review helpful
Folks, it just doesn't get any better than this! It takes time, as all good things do, but the results will amaze and astound you and your guests. I found that most of the salsas had an even better flavor and aroma after setting in the fridge for a couple of days. Please, if you want to do it right, pay attention to what Rick has to tell you in this book. It is a real treat.
Buy it! April 26, 2001
4 out of 5 found this review helpful
I have all of Rick Bayless' books, and his recipes are outstanding. I regularly use a dozen recipes from this book, all to rave reviews, esp. breakfast enchiladas, tinga, guacamole, scallops, and beef tips. A little extra work, but well worth it. If you're in a hurry, order carry out. Instructions are clear. I bought a few as well-appreciated gifts as well. Don't miss it!
A great selection June 25, 2008
I only recommend Rick Bayless' books for authentic Mexican cooking. He sticks true to authenticity. I call him the best non-Mexican Mexican chef. He learned the same way I did--learning from the everyday housewife, one plate at a time.
Add some salsa to your repertoire! September 11, 2001
3 out of 5 found this review helpful
The dishes I have prepared from this so far have all turned out to be new favorites. This book has a fresh new approach that results in food that tastes exciting and different. It is one of my favorites from a large library of cookbooks.
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